Big BIG thank you to all of you that came out to The Sweets Show!! It was such a pleasure to meet you guys–I was just blown away by all your support and kindness! ❤️ I NEVER would have imagined how many people I would be able to connect with around the world when I first started my channel. Feeling very blessed and happy!!!!
Here’s the cake recipe as promised!!
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six-inch cake
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Ingredients
Vanilla Cake
- 3 cups cake flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 1/2 cup butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup canola oil
- 4 teaspoons vanilla extract
- Gel food color in pink, orange, yellow, green, blue, and purple
Buttercream Frosting
- 3 cups butter at room temperature (6 sticks)
- 9 cups powdered sugar
- 1 tablespoon vanilla extract
- 4-5 tablespoons milk
Ingredients
Vanilla Cake
Buttercream Frosting
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Instructions
Vanilla Cake
- Preheat the oven to 350°F. Spray six 6-inch round cake pans with cooking spray. Line the pans with parchment paper and lightly spray again. If you don't have six pans, you will have to bake the batter in batches. Note that this may mean the last batch of cakes may come out slightly flatter than the first batch.
- In a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt on low speed until well mixed, about 1 minute. With the mixer running on low speed, add the butter and beat until the mixture resembles coarse sand, about 4 minutes.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. With the mixer running on low speed, gradually add the wet ingredients to the dry ingredients, and beat just until combined.
- Divide the batter evenly between six bowls, then color one of each bowl pink, orange, yellow, green, blue, and purple. Pour one color of batter into each pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a cooling rack. Peel off the parchment paper and let cool completely.
Buttercream Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until combined. Beat in the vanilla and milk until combined. Scrape down the sides of the bowl. Beat the frosting on medium-high speed until light and fluffy, about 3 minutes.
- Use approximately 2/3 of the frosting to frost the white portion of the unicorn and the remaining frosting for the mane. For the mane frosting, color the frosting as desired (I split the frosting into three and colored one of each pink, purple, and blue)
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